Chill Filtration (Cold Chill Filtered)

A cosmetic processing method where whiskey is chilled down to near freezing (typically between −2°C and 4°C / 28°F and 40°F) and forced under pressure through fine cellulose or diatomaceous earth filters. This causes fatty acids, long-chain esters, and proteins to precipitate out so the whiskey will not turn cloudy or hazy ("chill haze") when poured over ice or stored at cool temperatures.